Tomato-Bread Casserole

Recipe Ingredients

1/2 lb	227g / 8oz	French bread - sliced
3 tablespoons	45ml	Margarine - softened
1		Whole peeled tomatoes - cut up
1 1/2 oz	42g	Fresh tomatoes - thinly
		Sliced
1 cup	146g / 5.1oz	Lowfat cottage cheese or
		Ricotta cheese
1/4 cup	59ml	Olive or vegetable oil
3/4 teaspoon	3.8ml	Lowry's seasoned salt
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Lowry's garlic powder with
		Parsley
1/2 cup	73g / 2.6oz	Parmesan cheese

Recipe Instructions

Spread bread slices with margarine; cut into large cubes. Arrange on a jelly roll pan. Toast in 350F oven for about 7 minutes. Place 1/2 of the cubes in a greased 13x9x2 baking dish. Drain canned tomatoes, reserving liquid.

Top bread cubes with 1/2 of fresh tomato slices, 1/2 of the reserved tomato liquid, 1/2 of the cottage cheese, 1/2 of the oil, 1/2 of the canned tomatoes, 1/2 seasoned salt, 1/2 of the oregano and 1/2 of garlic powder and parsley. Repeat layers. Sprinkle with Parmesan cheese.

Bake, covered, in 350Foven for 40 minutes, uncover and bake 5 minutes longer to brown top.

Recipe By: Favorite Brand Name Cookbook

Source:
Jean Hopkins-Mom

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